Turnip Soup

Name: Turnip Soup - Melania C.
Ingredients: 2 medium onions; 2; 3 medium carrots; 1 parsnip root; 2; 3 potatoes; rice (one teaspoon per serving); celery stalk (leaves if you want); 1; 2 bell peppers (depending on size); 1; 2 tomatoes (depending on size); 2 larger kohlrabi; a bunch of parsley; oil; salt and pepper; chicken bones (pork; beef)

Soups - Turnip Soup by Melania C. - Recipia

I had a chicken at my disposal that I carefully divided to prepare a delicious roast, crispy schnitzels, and a comforting soup. The first step was to debone the chicken breast, which I set aside for later use in the schnitzels. I reserved the thighs and wings for the roast, and the bones from the back, along with the breast and neck bones, I put to boil in a large pot with water and a teaspoon of salt to obtain a rich and flavorful soup. While the water was boiling, I began to prepare the vegetables. I peeled a large onion, which I chopped finely, then sliced the carrots and parsnips, and diced the celery into small cubes. The turnips, with their fine texture, I grated on a grater, and the potatoes, after peeling and washing them, I diced. I removed the seeds and skin from the ripe tomatoes, which I diced, and chopped the peppers, preparing them to add flavor to the soup. In a saucepan, I added coconut oil, which provides a delicious taste and a special aroma. I added the chopped onion, then the peeled and seeded tomatoes, the diced peppers, and the grated turnips. I let everything sauté, stirring occasionally, until the flavors intertwined beautifully and the turnip began to soften. After obtaining a fragrant base, I added the carrots, celery, and parsnips, stirred a little, then strained the soup from the chicken bones over the vegetables. I seasoned with salt and pepper, letting everything simmer quietly. After the soup began to boil, I added the rice and the potato cubes, continuing to cook for about 20 minutes until all the ingredients were perfectly cooked. In the end, I turned off the stove and added a handful of freshly chopped parsley, which brought an extra freshness and color to the soup. This soup is served plain, but we prefer to enrich it with a generous spoonful of sour cream, which gives it a creamy and comforting taste. So get ready to enjoy a hearty portion of this delicious soup, perfect for chilly days!

Ingredients

2 medium onions
2
3 medium carrots
1 parsnip root
2
3 potatoes
rice (one teaspoon per serving)
celery stalk (leaves if you want)
1
2 bell peppers (depending on size)
1
2 tomatoes (depending on size)
2 larger kohlrabi
a bunch of parsley
oil
salt and pepper
chicken bones (pork
beef)

Turnip Soup

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